Lemon Sour Cherry Coffeecake

Recipe by swissms
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READY IN: 1hr 20mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F Lightly oil a 12-cup bundt pan.
  • Place dried cherries in a medium bowl and cover with hot tap water. Let soak and plump for 10 minutes, then drain.
  • Sift flour, baking powder, baking soda and salt into a medium bowl.
  • In large bowl combine butter, sugar and lemon zest with electric mixer. Mix until smooth and pale in color, about 5 minutes.
  • Add eggs, one at a time, fully incorporating each egg into batter.
  • Add the lemon juice. Mix well.
  • Alternately add small amounts of the flour mixture and the yogurt to the batter, mixing with a wooden spoon just until all dry ingredients are incorporated into the batter.
  • Gently fold the cherries into the batter, taking care not to over mix. Pour batter into the prepared bundt pan, filling two thirds of the pan.
  • Bake on center rack of oven for 1 hour, or until the top is golden brown and center of cake is done. Let cool in the pan on a wire rack for at least 20 minutes.
  • Loosen the sides of the cake with a sharp knife. Invert the pan onto a serving plate. Let cake cool completely.
  • Sift powdered sugar into medium bowl, then add lemon zest and lemon juice. Mix with a spoon until smooth. Drizzle glaze over the cooled coffeecake.
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